YIELDS:
4 servings
PREP TIME:
0 hours 20 mins
COOK TIME:
0 hours 15 mins
TOTAL TIME:
0 hours 35 mins
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ingredients
DIPPING SAUCE
3 Tbsp. soy sauce, low sodium
2 Tsp. rice wine vinegar
1 Tbsp. Toasted sesame seeds
1 /4 Tsp. Red pepper flakes
1 /4 Tsp. Sesame oil
PANCAKES
2 Cups flour
2 large eggs, beaten
1 Tsp. kosher salt
1 bunch scallions, cut off very top (save the top dark green parts for garnish) and very bottom of scallions leaving the lighter green and white parts; halve lengthwise and cut into 2-inch lengths
½ Cup shredded Carrots
2 Garlic cloves, finely minced
¼ Red chili pepper, seeded and finely minced
1 1/2 Cups water
4 Tsps. Canola oil, for frying
Cooking Spray
DIRECTIONS
1. Make dipping sauce: Stir together all dipping-sauce ingredients in a small bowl.
2. Combine scallions, carrots, chili, and garlic in a large bowl.
3. In a separate bowl, mix the eggs, flour, and salt and blend until smooth, about 30 seconds. Add water and mix thoroughly. Pour mixture over vegetables in bowl and stir with a flexible spatula. (Batter will be thick.) Let site about 10 minutes.
4. Spray a heavy nonstick skillet with cooking spray and heat over moderate heat until hot. Add one teaspoon of the oil and let it get very hot but not smoking. Pour in about one cup (or a quarter) of the mixture. Press down with a spatula to get it even and flat. Cook until bottom is golden brown (about 2 minutes). Flip it with a spatula and cook about 2 more minutes.
5. Put the pancakes on paper towel to remove excess oil. Then, cut each pancake into 6 wedges and serve with the dipping sauce on the side. These can be eaten warm or at room temperature. They are great served with my Korean Marinated Short Ribs.
NOTE: While I serve this as a side dish for my ribs dish, this makes a great appetizer and even a satisfying lunch. They are kind of addictive so get ready to make them often. If I’m only making dinner for two, I’ll leave half of this mixture in the refrigerator overnight to use the next day. It holds up well and still tastes great.
I also can keep these in a warm 200 degree oven if I’m working on other dishes. They can sit there for up to ½ hour with no problem. Then, I’m able to serve these warm. BUT room temperature is absolutely fine.
One last note, I really cut back on the amount of oil I used to fry these up. Most times, you’ll see one tablespoon of oil being used per pancake. I prefer to spray my pan liberally, then just use a teaspoon to cut back on the fat and oiliness of the dish. If you need more oil, feel free to add it. Enjoy.
If you like Korean food, be sure to check out some of my other favorite recipes:
